Best Cinnamon Bun Muffins Recipes

LOW-SUGAR CINNAMON BUN MUFFINS

Steps:

• For the muffins: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the almond flour, flax seed meal, coconut, baking powder, nutmeg, salt and 1 1/2 teaspoons of the cinnamon in a medium bowl.
• Whisk together the coconut oil and confectioners' erythritol sweetener in a separate large bowl. Add the eggs one at a time, whisking to combine. Whisk in the half-and-half and vanilla. Add the dry ingredient mixture to the wet and whisk until well combined (the batter will be very runny).
• Using a measuring cup or cookie scoop, divide the batter among the paper liners (they each should be slightly more than three-quarters full). Stir together the walnuts, granulated erythritol sweetener and remaining 1 teaspoon cinnamon in a small bowl. Sprinkle the mixture over the batter in the paper liners.
• Bake until a toothpick comes out clean when inserted in the middle of a muffin, 25 to 30 minutes. Let cool slightly, then remove the muffins to a wire rack fitted inside a baking sheet to cool completely.
• For the cream cheese icing: Whisk together the cream cheese, cream and confectioners' erythritol sweetener in a small microwave-safe bowl and microwave for 15 seconds to loosen. Drizzle over the cooled muffins before serving.

GLUTEN FREE CINNAMON BUN MUFFINS

Steps:

• Cinnamon Topping.
• 1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl.
• 2. Set mixture aside.
• Muffin Mixture.
• 1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl.
• 2. In a large bowl blend together oil, agave, eggs and vanilla.
• 3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups.
• 4. Spoon topping onto muffins.
• 5. Bake muffins for 8-12 minutes at 350°.
• 6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting (stay tuned for this recipe later this week!).

CINNAMON BUN MUFFINS - GLUTEN/GRAIN FREE

Steps:

• Topping: 1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl 2. Set mixture aside Muffin Mixture: 1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl 2. In a large bowl blend together oil, agave, eggs and vanilla 3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups 4. Spoon topping onto muffins 5. Bake muffins for 8-12 minutes at 350° 6. Cool muffins for 2 hours

CINNAMON BUN MUFFINS

Steps:

• 1. Butter generously, or spray a 12-muffin pan with non-stick spray. 2. In a large bowl, combine flour, sugar, salt and yeast. Add milk, vegetable oil, vanilla extract and eggs to the flour mixture. Beat well until smooth. 3. Divide the batter between the 12 cups in the muffin tin and let rest 15 minutes. While the dough rests, for the topping mix butter, brown sugar and cinnamon together until the butter is incorporated and the mixture is crumbly. Sprinkle evenly on top of batter and briefly swirl it through each muffin with the tip of a table knife. Place the pan into a cold oven, then set the oven temperature to 350 F (180 C). 4. Bake about 20 minutes, until lightly browned at the edges and the centre of the muffins springs back when lightly pressed. Let rest five minutes, then remove from the pan.